Description
Chori pollo delivers a mouthwatering Mexican chicken and chorizo combo that combines your favorite spicy sausage with tender grilled chicken for a seriously satisfying meal. Packed with bold flavors and simple ingredients, this dish brings authentic Mexican street food straight to your dinner table.
Ingredients
Scale
Protein:
- 2 boneless, skinless chicken breasts
- 1 lb Mexican chorizo
Cheese:
- 8 oz Queso Oaxaca
Vegetables and Aromatics:
- 1 medium yellow onion
- 1 green bell pepper
- 3 cloves garlic
- 1 jalapeno
- ¼ cup cilantro
- 2 tablespoons olive oil
Seasonings:
- ½ cup chicken broth
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Salt and pepper
Serving:
- 1 lime
- Corn or flour tortillas
Instructions
- Tenderize 2 chicken breasts between plastic wrap until they’re ½ inch thick. Season both sides generously with 1 teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon smoked paprika, ¼ teaspoon garlic powder, salt, and pepper.
- Heat a large skillet over medium temperature. Cook 1 lb chorizo for 8-10 minutes, breaking it into crumbles until browned. Transfer to a plate, keeping 2 tablespoons of rendered fat in the skillet.
- Sauté 1 chopped yellow onion and 1 chopped green bell pepper in the skillet for 5-7 minutes over medium heat until they become soft and lightly caramelized.
- Mince 3 garlic cloves and 1 jalapeno (if using). Add to the skillet and cook for 1 minute, stirring constantly to prevent burning.
- Return chorizo to the skillet with vegetables. Mix thoroughly to combine all ingredients.
- Raise skillet temperature to medium-high. Place seasoned chicken breasts in the pan. Sear for 3-4 minutes on each side until a golden-brown crust forms.
- Pour ½ cup chicken broth into the skillet. Lower heat to low, cover, and simmer for 10-15 minutes until chicken reaches an internal temperature of 165F.
- Transfer chicken to a cutting board. Shred completely using two forks into bite-sized pieces.
- Mix shredded chicken back into the skillet with chorizo and vegetables. Stir until everything is evenly distributed.
- Sprinkle 8 oz of shredded Queso Oaxaca over the mixture. Cover and cook until cheese melts completely and becomes stretchy.
- For extra color, broil the dish for 1-2 minutes, watching carefully to prevent burning.
- Remove from heat. Garnish with ¼ cup chopped cilantro. Serve hot with tortillas and lime wedges on the side.
Notes
- Pounding the chicken to an even thickness ensures it cooks quickly and stays tender without drying out.
- Choose a high-quality chorizo for deeper, richer flavor that elevates the entire dish.
- Use a cast-iron skillet if possible, as it helps develop a beautiful caramelized crust on the chicken and retains heat perfectly.
- For a lighter version, swap chorizo for turkey chorizo and use reduced-fat cheese to cut calories without losing flavor.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Peruvian
Nutrition
- Serving Size: 4
- Calories: 543 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 39 g
- Saturated Fat: 14 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 125 mg